At Château de Beaulieu's contemporary brasserie, chef Christophe Dufossé devises cuisine that embraces both the traditional and the modern. It is a superb setting in which to enjoy meticulously prepared high-quality dishes: poached egg, fried portobello mushrooms and a mushroom cream; mackerel from the Côte d'Opale, red cabbage and smoked bacon; walnut tart, milk chocolate cream and walnut ice cream. Barbecue on the large terrace in summer, slow-cooked dishes in winter.